Preparation:
Wash the blueberries.
Using a blender, mix the blackberry, sugar, whipped cream and vanilla sugar.
Pour in a container, seal and freeze for at least three hours or more.

In the above photo, I had to scrape the sorbet because it was still hard; but my girls just wanted to taste it real fast. Best to take the sorbet container out of the freezer and let it stand outside for at least 30 minutes so that you could scop it better.